Polpettine al Sugo with Cheesy Soft Polenta
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 40 min
- Active: 50 min
Ingredients
Polpettine:
4 ounces pancetta, diced
Extra-virgin olive oil
1 onion, diced
Kosher salt and crushed red pepper flakes
3 cloves garlic, smashed
2 sprigs rosemary, minced
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
1 cup grated Parmesan
1/4 cup plain breadcrumbs
1/4 cup water
2 large eggs
Sugo:
1 onion, diced
Extra-virgin olive oil
Kosher salt and crushed red pepper flakes
3 cloves garlic, smashed
1 quart crushed San Marzano tomatoes
1 cup water, plus additional if needed
To Serve:
Cheesy Soft Polenta, recipe follows
Ricotta
Grated Parmesan
Minced chives
Cheesy Soft Polenta:
2 cups milk
2 cups water
2 bay leaves
Kosher salt
1 cup quick-cooking polenta
1/2 cup grated fontina
1/2 cup grated Parmesan
2 tablespoons mascarpone
Directions
- For the polpettine: Add the pancetta to a large cold sauté with a splash of evoo over medium heat and cook until golden and crisp, about 5 minutes. Add the onion to the pancetta, season with salt and a pinch of crushed red pepper and cook until softened and translucent, 6 to 7 minutes. Add the garlic and cook an additional minute. Then stir in the rosemary and remove from the heat to cool in the pan.
- Add the beef, pork and veal to a large bowl. Add the Parm, breadcrumbs, water, eggs and reserved onion mixture. Mix to combine.
- Place the onion pan back on the stove over medium-high heat. Take about 2 tablespoons of the polpettine mixture and form a patty. Cook until cooked through, about 2 minutes per side. Taste for seasoning and add salt if needed.
- Form the mixture into 18 balls.
- Heat 2 to 3 tablespoons evoo in a large sauté pan over medium-high heat. Brown the meatballs on all sides, about 6 minutes total. Then transfer to a small baking sheet and set aside.
- For the sugo: Add the onion to a Dutch oven over medium heat with 2 tablespoons evoo, a big pinch of salt and a pinch of crushed red pepper (CRP). Cook until softened and translucent, 6 to 7 minutes. Add the garlic and cook 1 minute. Add the tomatoes and water, turn up the heat to a simmer, taste and season with salt and CRP. Simmer until reduced, about 20 minutes, adding water as needed if the sauce appears too thick or has reduced by more than a quarter.
- Add the reserved polpettine to the sugo and simmer until cooked through, about 30 minutes.
- Serve over the Cheesy Soft Polenta with a dollop of ricotta and a sprinkle of Parm and chives.
Cheesy Soft Polenta:
- In a medium saucepan, bring the milk, water and bay leaves to a boil. Season generously with salt. When it has reached a boil, slowly whisk in the polenta, raining it in. Once all of the polenta has been incorporated, reduce the heat to medium and continue to whisk. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick, 3 to 5 minutes.
- When the polenta is thoroughly cooked it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the fontina, Parmesan and mascarpone.